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Raised Loaf Bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raised Loaf Bread

Ingredients

Directions

  1. Mix flour, water, yeast, and salt until combined.

  2. Knead the dough for 25-30 minutes until smooth.

  3. Let the dough rise in a warm place (around 70°F) for 6-8 hours.

  4. If the dough rises too quickly, cool it down by placing it in a cool area or on ice.

  5. Once risen, knead the dough for 10 minutes using minimal flour.

  6. Shape the dough into loaves and place in lightly buttered pans.

  7. Allow the loaves to rise again until nearly doubled in size.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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